Gratin of White Asparagus

This rich, creamy gratin of beautiful white asparagus wrapped in a cozy blanket is delicious paired with a simple roast chicken. A leafy green saladtossed with a dressing that has a note of acidityis the only other accompaniment you need. Alternatively, you can serve this gratin as it is, with some warm bread to mop up the sauce and, perhaps, some finely sliced porcini mushrooms on the side, dressed with no more than beautiful olive oil, sea salt, and black pepper.

Preparation

Preheat the oven to 450°F (convection oven to 425°F). Brush a copper or ceramic gratin dish with a little of the melted butter.

Trim the asparagus: you will find that white asparagus needs to be trimmed much higherroughly halfway up the stalks, as a rule of thumb. Slice the spears in half lengthwise and lay them in the buttered gratin dish. Sprinkle with most of the lemon thyme leaves, saving a few for garnish.

Now put the crème fraîche and mustard into a heavy pan and place over medium heat. Stir to combine and bring to a simmer, then turn down the heat slightly and let bubble to reduce by about a quarter. Season the reduced mixture with salt and pepper to taste.

Meanwhile, put the bread crumbs in a bowl, add the Parmesan, parsley, and some pepper, and toss with your fingers to combine.

Pour the mustardy crème fraîche over the asparagus, then scatter the crumb mixture on top, distributing it evenly. Drizzle over the rest of the melted butter. Bake the gratin on the middle shelf of the oven until the top is crisp and golden and the cream bubbles up around the sides of the dish, 15 to 20 minutes. Sprinkle with the remaining thyme leaves and serve.

It is important not to overcook this dishthe asparagus should retain a bite and nuttiness. Overcooking could make the spears seem as though they have come out of a can.

my notes

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Recent Review

A new favorite way to serve asparagus-
works well with green if you're in the
US and white asparagus isn't available.
I use a little less of the sauce just
to cut down on fat and don't think
anyone misses it.